Description
This delicious dish combines the sweetness of roasted butternut squash with tart cranberries, crunchy pecans, and creamy feta cheese. Perfect as a side for any meal, it’s a delightful blend of flavors and textures that will impress your family and guests alike.
Ingredients
Scale
- 1 medium butternut squash (~3 lbs), peeled, seeded, and chopped
- 2 tablespoons coconut or olive oil
- 1/2 cup dried cranberries
- 1/2 cup raw pecans
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/4 cup crumbled feta cheese
- 1 teaspoon cinnamon
- 2 tablespoons fresh thyme, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. - Prepare the Squash:
In a large bowl, toss the cubed butternut squash with garlic, cinnamon, oil, salt, and pepper until evenly coated. - Roast the Squash:
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast for 20-25 minutes until fork-tender and golden brown on the edges. - Add Pecans and Roast Again:
Sprinkle the raw pecans over the roasted squash and return to the oven for an additional 2-3 minutes to toast the pecans. - Finish with Cranberries, Feta, and Honey:
Remove the baking sheet from the oven and stir in the dried cranberries, crumbled feta cheese, and drizzle with honey. Toss gently to combine. - Garnish and Serve:
Garnish with fresh thyme before serving. Enjoy!
Notes
For a vegan option, substitute honey with maple syrup and omit the feta cheese.
- Prep Time: 10 mins
- Cook Time: 25 minutes
- Category: side dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg